Mango, dates & vermicelli payasam/kheer (pudding)

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Remember when you used to go back to school after the summer holidays and you’d totally forgotten how to tie your tie or do long division? The adult version of that is surely returning to work after Christmas/ New Year festive season. Don’t worry – you’re not alone. Opps!! It took a while for me to settle back after that festive season.

No matter how much you love your passion; there will always be days when you need inspiration from one muse or another. We all needs to find inspiration, in order to produce inspired creations.

I’ve compiled a list of some of my favorite ways of finding inspiration — some of them obvious, some of them less so. But it’s always good to have reminders, and if you haven’t used a few of these sources of inspiration in awhile, give them a go.

Blogs – This is one of my favorites, of course. I have many amazing blogging friends who are so great in inspirational writings. I would highly recommend you to read these blogs.

The other all sources which I depend are books, magazines, movies, art, quotes, nature, travel, children, success stories and my dreams.

This is my first post of the year with a sweet start!! Hopefully even a better year.

Payasam is a South Indian culinary term commonly used to refer to a creamy pudding, made with vermicelli, milk and sugar as the base ingredients and flavoured with cardamom, raisins and cashew nuts. The Payasam dessert has been an essential dish throughout the history of the Indian culinary heritage, commonly served during ceremonies, feasts and celebrations. Here I have made few variations in the payasam with mangoes and dates.

Heat ghee in a pan, add vermicelli and cashew nuts and fry till a pleasant aroma is released and keep aside.

Boil milk in a thick-bottomed pan, and add to the roasted vermicelli and cashew nuts.

Mix well and simmer for five minutes. Add sugar and continue cooking, stirring continuously.

Cook for three to four minutes or till it thickens to the right consistency. Add cashew nuts, cardamom, raisins, dates and nutmeg powder.

Stir well and serve as desired – hot, warm or chilled.

Add mango pulp when it is warm, either on the top or bottom of the vessel. Here as I am presenting in a glass, I have added it in the bottom and payasam on the top.

Enjoy your payasam!!

Note – Do not add mango pulp when it is boiling hot. Chances are there to split the milk.

With few of our fellow bloggers we have created a food group in Facebook where we met few amazing food bloggers and food photographers outside word press. We would get to learn more from them. If you are interested please join with us in Foodie art files

Haha! I always get this feeling on your blog. Village simpletons coming to a city and getting a complete makeover from head to toe. They look gorgeous in the end but their integrity and innocence remains intact. Maybe I am getting over imaginative but that is how I feel 😀

What a luscious start to the New Year and you certainly don’t appear to be lacking inspiration! Thank you for steering us to some of your favourite blogs – I know a few but will certainly check out those that I don’t!